Scottish Oatcakes

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 289 Calories

Ingredients

• ¼ teaspoon baking soda
• 1 cup rolled oats
• 1 teaspoon lemon zest
• 1 large egg
• 2 teaspoons lemon juice
• ¼ cup melted butter
• 1 cup heavy cream
• ¼ cup self-rising flour
• 1 teaspoon honey, or to taste
• ¼ teaspoon fine salt

Recipe Instructions

Step 1

Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.

Step 2

Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.

Step 3

Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.